Characteristics:

Coppa di testa is a cooked pork head sausage.

This cured meat was created in the 1800s from the need to also use the humbler parts of a pig which were left over from making other typical Emilian products.

Thanks to the high-quality meat of our pigs, we managed to obtain an excellent product that is delicious diced as an aperitif or in thick hand-carved slices on warm toasted bread.